Easy Kung Pao Chicken

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4.91 from 10 votes

It's easy to make this restaurant take-out favorite at home!

Course 30-minute meal, dinner, Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 20

Marinate time 30

Total Time 1

Servings servings

Calories 323kcal

Author Marlynn Schotland

Equipment

Large Wok or Large Skillet with High Sides

Ingredients

4 Tablespoons coconut aminos, divided Or use soy sauce if you don't want/need this to be gluten-free
4 Tablespoons dry sherry, divided
4 teaspoons cornstarch, divided
½ teaspoon kosher salt
3 boneless, skinless chicken breasts, cut into bite-size pieces (about 1 pound) Or use boneless, skinless chicken thighs
1 Tablespoon red wine vinegar
2 Tablespoons chicken broth Or use water
1½ teaspoons granulated sugar
3 Tablespoons vegetable oil, divided
½ cup salted peanuts
6 - 8 small dried hot red chili peppers
1½ teaspoons minced fresh ginger
3 green onions, cut into 1 to 1½-inch pieces
Optional: Sesame seeds, red chili flakes

Instructions

Make the marinade & marinate the chicken

In a large bowl, whisk together half of the soy sauce, half of the sherry, half of the cornstarch, and salt. Add the chicken, toss to coat, cover, and let stand for 30 minutes.

Make the cornstarch mixture

Meanwhile, in a small to medium bowl, whisk together the remaining soy sauce/coconut aminos and sherry, plus the red wine vinegar, chicken broth, sugar and remaining cornstarch. Set aside.

Cook the kung pao chicken

Heat a wok or a large skillet with high sides over medium heat, then add 1 tablespoon of the oil. Add the peanuts and cook, stirring regularly, for about 2 to 3 minutes. Once the peanuts are golden brown, remove from the pan and set aside on a bowl or plate.
Add the remaining 2 tablespoons of oil to the wok. Add the chili peppers and stir-fry just until they begin to lightly char, about 1 minute.
Add the chicken and stir-fry for 2 to 3 minutes, lightly browning all sides. Add the ginger and stir-fry until the chicken is cooked through, about 1 minute more. Add the green onions and peanuts, then pour in the cornstarch mixture and stir until the sauce boils and thickens, about 1 to 2 more minutes.
Garnish with sesame seeds and red chili flakes, if desired. Serve immediately.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 or 5 days.

CHICKEN: You can use boneless, skinless chicken breasts or thighs. Be sure to cut the chicken into equal size pieces so that they cook evenly.

COCONUT AMINOS: Coconut aminos are naturally gluten-free and lower in sodium than soy sauce. You can substitute soy sauce if you don't need/want a gluten-free dish.

CORNSTARCH: Pure cornstarch is naturally gluten free. You can substitute arrowroot powder, tapioca starch, or potato starch for cornstarch.

Nutrition